Zucchini Musakka with Chickpeas and Spiced Lamb

Musa Dagdeviren cleverly adapts a classic recipe from the town of Kilis in southeastern Turkey: He soaks the zucchini in a saltwater bath, so it stays green and crisp even after it's cooked.
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How to Make It

Step 1

In a large bowl, combine the water and 3 tablespoons of kosher salt and stir until dissolved. Add the zucchini and let soak for 25 minutes. Drain.

Step 2

In a large, deep skillet, heat the olive oil. Add the lamb and cook over moderate heat, stirring often, until no pink remains, 3 minutes. Add the garlic and onion and cook, stirring occasionally, until the onion is softened, about 4 minutes. Add the tomatoes, diluted tomato paste and the red pepper paste and simmer for 1 minute. Add the zucchini and cook over moderately high heat, stirring, until just tender, about 5 minutes. Stir in the chickpeas and cook for 1 minute. Season with salt and pepper. Transfer the zucchini to a bowl and let cool slightly. Sprinkle with the parsley and mint and serve warm or at room temperature.